cakepia recipe japanese      
Fruit Tart  
World Traditional Recipe フランス

French style tart using a pie dough. Bake the shell beforehand. For a richer cream filling, mix in 20g of butter to the cream while it is still hot, then let cool at room temperature. For topping, you can use any fruit in season.
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●Preparation Tip

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Dice butter into small pieces.

In a bowl, combine flour, butter and salt. Rub the mixture between the palms of your hands until crumbly. (Photo #1)

Pour in water, a little at a time, and lightly knead the dough until smooth. Then press the dough together. (Photo #2)

Wrap the dough in plastic wrap and refrigerate for about one hour.

Divide the dough into three equal portions. Roll out each portion to 3-4 mm thick, slightly larger than the tart molds. If sticky, dust the rolling pin and the board with flour.

Press each dough into a tart mold. Roll the rolling pin over top of each mold to get rid of excess dough. (Photo #3)

Make small holes with a fork on the bottom. (Photo #4)

Bake in a preheated oven at 180 °C (356 °F) for about 30 minutes until golden.


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Heat milk until it almost comes to a boil.

In a bowl, cream together egg yolks and sugar. (Photo #1)

Stir in the hot milk to the egg yolk mixture, a little at a time, then add flour and blend well. Transfer the mixture into a saucepan and stir over low heat.

To prevent curdling, keep stirring the mixture while heating. When it comes to a boil and becomes glossy, remove from the heat and fold in 6 to 10 drops of vanilla essence. (Photo #2)

Transfer the cream into a shallow container and let cool at a room temperature. When cooled, press it through a sieve and beat until smooth and creamy. (Photo #3)


Photo #1
Fill each shell with the cream 4/5 full. Top with a generous amount of seasonal fruit.

Servings per Recipe Calories per Serving Ready In
three 12cm tarts  216kcal 180 minutes
cake flour 100g 
butter 50g 
water 35g 
- Sift flour.
- Chill butter well.
milk 200g 
sugar 50g 
egg yolks 40g 
cake flour 20g 
vanilla essence  
seasonal fruit  
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